Yakiniku Restaurant Style Salad Dressing (Jojoen Copycat)
Ingredients
- 2 tbsp Japanese soy sauce (koikuchi shoyu)
- ½ tbsp toasted white sesame seeds
- 1 tsp garlic paste or half the amount of freshly grated garlic
- ¼ tsp sea salt
- ¼ tsp Chinese-style chicken bouillon powder or other type of bouillon powder
- 3 tbsp toasted sesame oil
- 2 tbsp cooking oil neutral flavor, I used rice bran
Instructions
- Take a mixing bowl and add 2 tbsp Japanese soy sauce (koikuchi shoyu), ½ tbsp toasted white sesame seeds, 1 tsp garlic paste, ¼ tsp sea salt, and ¼ tsp Chinese-style chicken bouillon powder. Mix until evenly distributed.
- Slowly drizzle the sesame oil and cooking oil into the bowl while whisking continuously. I use a milk frother for this small batch, but larger batches can be mixed with an electric whisk.
- Use immediately or store in a clean, airtight glass container in the fridge. Shake well before pouring. Enjoy!
Notes
Chicken bouillon powder varies by brand. My brand is 1 tsp per 200 ml, so if yours is more concentrated (e.g., 1 tsp per 300 ml), use less to avoid oversalting.
Bring all ingredients to room temperature beforehand for smoother emulsification.
Store the dressing in a sterilized glass container in the fridge up to 1 week.
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